Almond Lace Cookies

Almond Lace Cookies

These cookies are made from a thin batter and can be molded while they
are still hot into cups, or boats. Fill with mousse, fresh fruit, or whatever
your heart delights.

Ingredients
2 cups blanched almonds
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup unsalted butter
1 2/3 tablespoons. whole milk

Directions
With a food processor, blend together the almonds, sugar, flour and salt
into a fine meal. Scrape down the sides of the bowl as needed. Melt the
butter and stir in the milk. Add this to the food processor and then blend
until thoroughly combined. Resulting dough will be fairly mealy. Cover and
refrigerate for a couple of hours or a full day.

Preheat oven to 300° F. Scoop tightly packed teaspoonfuls of dough onto a
sheet of parchment, about 4-6 inches apart. Top with another piece of
parchment and press the cookies flat with the bottom of a small pan.
Use a rolling pin to flatten the cookies until they are almost paper-thin.
Place the cookies with parchment paper still on top and bottom onto a
baking sheet and bake for about 15 minutes until golden brown.

Remove the cookies from the oven. Working quickly so the cookies do not
harden, lift each cookie and place in or on a mold for shaping. If the
cookies cool before you mold them, try warming them again in the oven
(15-30 seconds) to soften. For bowls, you can use upside-down spice jars.
Set a cookie on the base and press the edges down gently to form a bowl.

For taco/boat shapes, place the cookie over a rolling pin or cardboard tube.
After shaping let the cookie cool completely before removing from the
mold.

Now the cookies are ready to fill with your choice of dessert.